Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shiny, dark green colored leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves. They are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemongrass flavors. They are available throughout the year. They are native to the southern and western parts of India. Today they can be found in Sri Lanka, India, Pakistan, Bangladesh, Burma, Fiji, Malaysia, South Africa, Europe, and the United States.
Look for the leaves that are fresh and devoid of any cuts, spots or blemishes. They should be pale green or dark green in colour depending on the variety. Its better to purchase leaves which are joined to the stem so that they have a better shelf life.
People who are allergic to curry leaves should avoid its use.(2)
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